Heat 1 tbsp of coconut oil in a pressure cooker.
Add onion, dry red chillies cut into two pieces, garlic, coconut kotthu, kadala( channa)and about 4 glasses or more water.
Cook upto 12 whistles.
Add coriander powder, chilly powder, turmeric powder and salt and cook for 5 mins on a medium flame.
Heat 2 tbsp of oil in a pan.
Splutter mustard seeds.
Add 2 tbsp of coconut kotthu and shallots and saute it till it becomes slight golden brown.
Add 3 stems of curry leaves and add this to the kadala curry.
Note: Do not add salt while cooking kadala. You can add it towards the end.